Rice pudding is one of the all time comfort foods and this coconut rice pudding is sure to become a new favorite! Laced with cinnamon and star anise, serve this pudding warm or chilled for a comforting taste of the tropics!
The Recipe
by volume by weight
1¾ cups coconut milk 420 grams coconut milk
1/2 cup water 120 grams water
1/3 cup medium grain rice 65 grams medium grain rice
1/4 teaspoon salt 1 gram salt
2 inch cinnamon stick 4 grams cinnamon stick
1 star anise 1 gram star anise
1 large egg yolk 18 grams egg yolk
3 tablespoons sugar 37 grams sugar
Directions
Combine the coconut milk, water, rice, salt, cinnamon stick, and star anise in a saucepan.
Bring the mixture to a boil and then reduce the heat to low and cover. Simmer slowly for 10 to 12 minutes, stirring every minute or so. Test to make sure the rice is done to your liking. If it is still too firm, cook for another 2 minutes and test again until the rice reaches the desired consistency.
Beat the yolk with the sugar.
Stir about 1 cup of the rice mixture into the egg and sugar and then return everything to the saucepan.
Cook for an additional 1 to 2 minutes until the mixture thickens slightly. Be careful not to let it boil or it will curdle.
The rice pudding can be served immediately or cooled. Remove the cinnamon stick and star anise and spoon the pudding into a bowl. Cover with plastic wrap and press on the surface to prevent a skin from forming.
Alternatives
It is important to use medium grain rice in this recipe for the creamiest consistency. Medium grain rice is 2 to 3 times longer than it is wide and gives off the right amount of starch to thicken the pudding nicely.
Rice pudding has as many variations as there are types of rice! If you like, add a vanilla bean as the pudding cooks and scrape out the seeds when you remove the bean. Many other spices work well besides cinnamon and star anise. Try cardamom, nutmeg, or allspice for delicious variations.
